When the garlic is done, remove from the foil, remove any remaining skins and mash. Combine the sour cream, and garlic. I actually throw the mix in the food processor so that it is smooth, but if you can achieve that through mixing, all the best. Add the chives and serve.
Per Tablespoon
| Calories |
Fat |
Sodium |
Carbs |
Fibre |
Protein |
| 16 |
1.0 g |
9.0 mg |
1.3 g |
0.0 g |
0.5 g |
Edamame Dip
Edamame beans used to be an exotic flavour that you had to make a trip to a specialty store to obtain. Since I have seen them in more grocery stores these days I think they have become pretty much mainstream. They usually come frozen in either the pod or shelled. The last time I made this dip I could not find them shelled so I let the pods defrost and shelled them myself, not the most taxing of tasks, but if you buy them shelled it is easier.
(Makes about a cup)
1 cup edamame beans (Shelled)
1 Tablespoon tahini (sesame seed paste, again easy to find in the supermarket)
4 tablespoons water
2 good pinches of salt
½ teaspoon lime juice.
Boil the beans for five minutes in salted water. When done remove drain and put into a food processer. Add the remaining ingredients and blend until smooth.
Per Tablespoon
| Calories |
Fat |
Sodium |
Carbs |
Fibre |
Protein |
| 25 |
1.2 g |
53 mg |
2.1 g |
1.0 g |
1.6 g |
Eggplant dip
I don’t really like eggplant at all, but I adore this dip, with a hint of spice and my usual addition of garlic, it is really wonderful. Don’t let the addition of anchovies put you off here. You don’t taste the anchovies at all; it just gives the perfect amount of salt to round off this dip.
(Makes about a cup)
1 Medium eggplant
6 Anchovies fillets
3 Cloves of garlic
1 ½ teaspoons finely chopped red chili
Pinch of salt
1 teaspoon lime juice
Olive oil spray
Preheat the over to 400 degrees F. Place the eggplant in a baking dish and bake until soft (about 30 hour). Spray a saucepan with olive oil spray and sauté the garlic, chili and anchovies until they are a soft mush. When the eggplant is done scoop out the flesh, and process it with the garlic mix and remaining ingredients in a food processor until smooth and creamy. Serve when the dip has cooled to room temperature.
Per Tablespoon
